Turmeric Chicken Stew

3 Ratings
  • 52
  • 40
  • 31
  • 20
  • 10

In this version of chicken stew from Food & Wine’s Paige McCurdy-Flynn, hominy takes place of noodles, and add fresh turmeric and lime juice add an irresistible deep flavor. If you can’t find fresh turmeric, 1 tablespoon of ground turmeric can be substituted.Slideshow:More Stew Recipes

ByPaige McCurdy-Flynn

Gallery

Credit: Abby Hocking / Food & Wine

Recipe Summary

total:
2 hrs
active:
1 hr
Yield:
4
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Ingredients

Directions

  • In a large bowl, combine the chicken with the lime juice, 2 tablespoons of the olive oil, the sesame oil, lemongrass, ginger, ground turmeric, coriander and cumin. Season with salt and pepper and toss to coat. Cover with plastic wrap and refrigerate for 1 hour.

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  • 把鸡从腌料,用手抓储备the marinade. In a large enameled cast-iron casserole, heat  the remaining 2 tablespoons of olive oil. Working in batches, cook the chicken skin-side down over moderate heat until browned, about 8 minutes. Add the onion and garlic and cook, stirring occasionally until softened, about 5 minutes. Add the stock, hominy, bell pepper, carrot, fresh turmeric, chile, chopped cilantro and the reserved marinade. Cover and bring to a boil, then reduce the heat to moderately low and simmer until the chicken is tender, about 35 minutes.

  • Transfer the chicken to a work surface. Discard the skin and bones and shred the meat with a fork. Return the chicken to the casserole to heat through and season with salt and pepper. Ladle the stew into bowls and garnish with cilantro sprigs, lime wedges and sesame seeds; serve.

Make Ahead

The stew can be refrigerated for up to 3 days.

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